The Lemon Marmalade

1. 1

   First weigh the lemons, or have them weighed at the fruit market, as youll be using two-thirds their weight in sugar to make the puckery jam.

2. 2

   Slice the lemons fairly thin and toss them into a heavy, shallow pan with the prescribed sugar and enough water to barely cover them.

3. 3

   Over a lively flame, stirring constantly, cook the mixture for a few minutes, then lower the flame and, still stirring, cook for 20 minutes or so, until the water has evaporated and the fruit is softened and trapped in a glossy, thick syrup.

4. 4

   Let the marmalade cool and then portion it out into 2 or 3 jars with tight-fitting lids to store in the refrigerator.

5. 5

   The confection will stay nicely for a week to ten days.

* Per serving · 4 servings · Values may vary.

No additional tips available.